215 



fat ami prepare-; (lit- sample for the next operation. In case of unsweetened material 

 this merely enti-i.-is in washing the same into a 500 cc Erlenmeyer flask with 200 cc of 

 water ami proceeding with the hydrolizing and determination of starch as directed 

 in the provisional method. With the sweetened goods alter the extraction of fat with 

 gasoline LOO CC of water WO added to the residue ami the bottle shaken thoroughly and 

 whirled in the centrifugal machine. If the speed of the machine In- sufficiently liigh 

 a dear water solution may be obtained, although as a rule a thin layer of chocolate 

 will float on the top. A small pipette may be passed through this layer into the water 

 .-olutioii and the same withdrawn from the bottom. Where such high speed can not 

 be oiitained, however, it is necessary to pass the water solution through filter paper to 

 remove the suspended particles. The process is repeated and the residue transferred 

 i.. the filter paper and washed with sufficient water to make a filtrate of 500 cc. This 

 -s requires a very much shorter time than that outlined by the provisional 

 method. 



From the table it will be seen that the extraction of fat and sugar is apparently com- 

 plete, the results \\here comparisons were made with the provisional method being 

 slightly higher than those obtained by that method, duplicates agreeing fairly well. 



r//i/Miri*rm of methods J<> i nut inn nf starch in cocwi product*. 



MONDAY AFTERNOON SESSION. 



EXAMINATION OF OYSTERS. 



W. I> P.I..KI.OW. 



There has \m\\z been a pra< n. .uiion^' tho-e .-hipping oyster-^ in the shell to place 

 ihem for a day or two in a -treaiu or fresh or brackish water. This process is corn- 

 men iall> term.'. I -.Irinkiiu'." and i- practiced for the purpo>e of plumping the 

 oysten. h d -iat.-d that at the I.e-innin-jof the ebb tide the oysters open their .-hell- 

 ami "drink." What really happen- is that the fresher waterdiffuses into the oyste'ra 

 :n..-i- ami u'ives them a fictitious appearance of plumpness. 



This practice of .Irinkin- in the shell has been largely di.-continued. 



I'rai-tically the same thing i- a<- ( ..mplished, however, by soaking them for a consider- 

 able time in fre.-h water after their removal from the shell. As the purity of the water 

 can be better I -oiitrollcd by this means, it is to be preferred to the older process of 

 'drinkini; " tlie <.\-ter before -hu kiii'j In either case, the plumping of the oysters 

 is stated by .-hippers t<> be f. .r the purpose of improving the product. This improve- 

 ment, however, i- entirely fictitious, the increased plumpness being due merely to the 

 addition of water which is given off on cooking. 



1 1 is believed that the unnecessary addition of water to oysters, either directly or by 



objectionable on two grounds: First, it produces a fictitious appear- 



ance of plumpness; and, second, the weight of the oysters is increased by a substance 



